90-MINUTE WHOLE WHEAT PIZZA

1 to 1 1/2 cups all-purpose flour, divided use
1 1/2 tsp. salt
1 pkg. Fleischmann’s Active Dry Yeast
1 cup very warm water (120 to 130 degrees F)
2 tbsp. peanut oil
2 cups whole wheat flour, divided use
1 (15 1/2 oz.) jar pizza sauce
8 oz. shredded cheese for pizza
OPTIONAL TOPPINGS:
pepperoni, zucchini, mushrooms, etc.

Mix 1 cup all-purpose flour, salt and undissolved yeast. Add warm water; beat 2 minutes at medium speed. Add peanut oil and 1/2 cup whole wheat flour; beat at high speed 2 minutes, scraping bowl occasionally.

Stir in remaining whole wheat flour and enough additional all-purpose flour to make stiff dough. On floured board, knead about 5 minutes.

Lightly oil or spray the inside of bowl with nonstick cooking spray Set dough in bowl, turning to grease top. Cover; let rise in warm draft-free place 30 minutes.

Grease a 15 1/2 x 10 1/2 x 1-inch pan or coat with nonstick cooking spray.

Punch dough down; roll and stretch to 17x12-inch rectangle. Place in prepared pan; shape edge into standing rim of dough. Cover: let rise 10 minutes.

Bake at 450 degrees F for 8 minutes. Remove from oven.*

Spread with pizza sauce; top with cheese. Sprinkle with toppings, if desired.

Bake 10 to 12 minutes more, or until cheese is melted and browned. Cut into squares to serve.

Crust may be prebaked without sauce or toppings, cooled, wrapped, and frozen 4 to 6 weeks. To use, thaw, top, and bake according the recipe above.

Makes 1 (15x10 inch) pie
From: Recipelink.com
Adapted from source: Magazine recipe clipping (Fleischmann's, PAM, and Sargento Cheese ad)